Mary Berry's fool-proof Yorkshire pudding recipe with secret to making them rise
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The festive season isn't quite the same without fluffy Yorkshire puddings drowning in gravy - and baking queen Mary Berry has shared her top-notch recipe, complete with a clever trick for sky-high puds. They're the perfect blend of crisp and airy, and once you nail Mary's technique, your Christmas dinner will ascend to new heights. Mary Berry's expert method includes pre-cooking and reheating options, making your Christmas prep simpler.
On perfecting the pud, Mary revealed: "My recipe has changed over the years - flours have become more refined and I find I get the best rise adding more eggs and omitting a little milk. If you only have full-fat milk, replace a quarter of the milk with water.".
BBC Good Food outlines the essentials for aspiring pudding perfectionists: Start by getting your oven hot at 220C, Fan 200C, Gas 7. Grab either a 12-hole deep bun tin or two 4-hole large Yorkshire pudding tins to ready your bake. The magic begins with measuring flour and salt into a bowl; fashion a well in the middle to introduce the eggs and some milk. Mix away until it's lush and smooth, gradually welcoming the remaining milk.
Though an old-school whisk could do, an electric hand whisk truly does wonders, working up a frenzy until bubbles pop merrily on the surface. At that point, pour the batter into a jug for the next step. Next, splash a dessert spoon of oil into each pocket of the bun tin or a tablespoon per spot in the larger tins. Pop them in the oven for around five minutes – you want that oil sizzling hot.
